Rioja (wine)

Infobox Wine Region
name = Rioja


official name =
other name =
type = Wine region
country = Spain
total size = convert|75|mi|km
planted = convert|123000|acre|km2
vineyards = 14 thousand
grapes = Tempranillo, Granacha, Graciano, Mazuelo
varietals =
wineries = 150

Rioja is a wine, with Denominación de Origen Calificada (D.O.C.a Qualified designation of origin), from a region named after the Rio Oja in Spain, a tributary of the Ebro. Rioja is made from grapes grown in the autonomous communities of La Rioja and Navarre and the Basque province of Álava. La Rioja is further subdivided into three zones: Rioja Alavesa, Rioja Alta and Rioja Baja. Many wines have traditionally blended fruit from all three regions though there is a slow growth in single zone wines.

History

The harvesting of wine in the Rioja has an ancient lineage with origins dating back to the Phoenicians and the Celtiberians. The earliest written evidence of the existence of the grape in Rioja dates to 873, in the form of a document from the Public Notary of San Millán dealing with a donation to the San Andrés de Trepeana (Treviana) Monastery.As was the case in many Mediterranean lands in mediaeval times, monks were the main practitioners of winemaking in the Rioja and great advocates of its virtues. In the thirteenth century, Gonzalo de Berceo, clergyman of the Suso Monastery in San Millán de la Cogolla (Rioja) and Spain's earliest known poet, mentions the wine in some of his works.

In the year 1063, the first testimony of Rioja viticulture appears in the "Carta de población de Longares" (Letter to the Settlers of Longares). The King of Navarra and Aragon gave the first legal recognition of Rioja wine in 1102. In 1560, harvesters from Longares chose a symbol to represent the quality of the wines. In 1635, the mayor of Logroño prohibited the passing of carts through streets near wine cellars, in case the vibrations caused a deterioration of the quality of the wine. Several years later, in 1650, the first document to protect the quality of the Rioja wines was drawn up. [http://www.riojawine.com/en/historia/index.htm] In 1790, at the inaugural meeting of the Real Sociedad Económica de Cosecheros de Rioja (Royal Economic Society of Rioja Winegrowers), many initiatives as to how to construct, fix, and maintain the roads and other forms of access for transportation of wine were discussed. The Society was established to promote the cultivation and commercialization of Rioja wines and 52 Rioja localities participated.

In 1852, Luciano Murrieta created the first fine wine of the Duque de la Victoria area, having learned the process in Bordeaux. In 1892, the Viticulture and Enology Station of Haro was founded for quality-control purposes. In 1902, a Royal Decree determining the "origin" of Rioja wines is promulgated. The "Consejo Regulador" (Regulating Council) was created in 1926 with the objective of limiting the zones of production, expanding the warranty of the wine and controlling the use of the name "Rioja". This Council became legally structured in 1945 and was finally inaugurated in 1953. In 1970 the Regulations for "Denominación de Origen" were approved as well as Regulations for the Regulating Council. In 1991, the prestigious "Calificada" (Qualified) nomination was awarded to the Rioja, making it Spain's first "Denominación de Origen Calificada" (DOCa).

In 2008, the Regulatory Council for La Rioja Denomination of Origin created a new logo to go on all bottles of wine produced under this designation. From now on bottles of wine from La Rioja Qualified Denomination of Origin will no longer bear the familiar logo. In an attempt to appeal to younger wine-lovers, the long-standing logo will now be replaced with a brighter, more modern logo with cleaner lines. The aim is to reflect the new, modern aspects of wine-growing in La Rioja without detracting from the traditional wines. In theory, the new logo represents a Tempranillo vine symbolising “heritage, creativity and dynamism”. Consumers should start seeing the labels in October 2008. The Joven from 2008, Crianza from 2006, Reserva from 2005, and Gran Reserva from 2003 being released this year should bear the new label, in theory. [New Rioja Logo [http://www.excelwines.com/blog/2008/04/new-logo-for-la-rioja-denominacion-de-origen/#more-15] ]

Geography and climate

Located south of the Cantabrian Mountains along the Ebro, Rioja benefits from a continental climate. The mountains help to isolate the region which has a moderating effect on the climate. They also protect the vineyards from the fierce winds that are typical of northern Spain. Most of the region is situated on a plateau, a little more than 1500 ft above sea level. The area is subdivided into three regions - Rioja Alavesa, Rioja Alta and Rioja Baja. The Rioja Alavesa and Alta, located closer to the mountains, are at slightly higher elevations and have a cooler climate. The Rioja Baja to the southeast is drier and warmer. K. MacNeil "The Wine Bible" pg 417 Workman Publishing 2001 ISBN 1563054345 ] Annual rainfall in the region ranges from convert|12|in|mm in parts of Baja to more than convert|20|in|mm in Rioja Alta and Alaversa. J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 580-581 Oxford University Press 2006 ISBN 0198609906 ] Many of Rioja's vineyards are found along the Ebro valley between the towns of Haro and Alfaro. T. Stevenson "The Sotheby's Wine Encyclopedia" pg 312-314 Dorling Kindersley 2005 ISBN 0756613248 ]

Wine regions

The three principal regions of the Rioja are the Rioja Alavesa, Rioja Alta and Rioja Baja with each area producing its own unique expression or Rioja wine. Most of the territory subjected to the Rioja Protected designation of origin is in La Rioja region, even though their limits do not coincide exactly. There is a narrow strip in the left bank of the Ebro river lying in the southernmost part of Álava included in the Rioja wine region, whereas the south-southwestern part of the La Rioja region is not a part of this Protected designation of origin.

Rioja Alta

Located on the western edge of the region, and at higher elevations then the other areas, the Rioja Alta is known more for its' "old world" style of wine.A higher elevation equates to a shorter growing season, which in turn produces un-ripe fruit flavors and a lighter on the palate wine.

Rioja Alavesa

Despite sharing a similar climate as the Alta region, the Rioja Alavesa produces wines with a fuller body and higher acidity. Vineyards in the area have a low vine density with large spacing between rows. This is due to the relatively poor conditions of the soil with the vines needing more distance from each other and less competition for the nutrients in the surrounding soil.

Rioja Baja

Unlike the more continental climate of the Alta and Alavesa, the Rioja Baja is strongly influenced by a Mediterranean climate which makes this area the warmest and driest of the Rioja. In the summer months, drought can be a significant viticultural hazard, though since the late 1990s irrigation has been permitted. Temperatures in the summer typically reach 95 °F. Twenty percent of the vineyard actually falls within the Navarra appellation but the wine produced from the grapes is still allowed to claim the Rioja designation. Unlike the typically pale color Rioja wine, Baja wines are very deeply colored and can be highly alcoholic with some wines at 18% alcohol by volume. The wines typically do not have much acidity or aroma and are generally used as blending components with wines from other parts of the Rioja.

Viticulture and grapes

Rioja wines are normally a blend of various grape varieties, and can be either red ("tinto"), white ("blanco") or rosé ("rosado"). "La Rioja" has a total of 57,000 hectares cultivated, yielding 250 million liters of wine annually, of which 85% is red. The harvest time for most Rioja vineyards is September-October with the northern Rioja Alta having the latest harvest in late October. J. Robinson "Jancis Robinson's Wine Course" Third Edition pg 240-241 Abbeville Press 2003 ISBN 0789208830 ] The soil here is clay based with a high concentration of chalk and iron (which provides the redness in the soil that may be responsible for the region's name "Rioja" meaning red). C. Fallis, editor "The Encyclopedic Atlas of Wine" pg 336 Global Book Publishing 2006 ISBN 1740480503 ] There is also significant concentration of limestone, sandstone and alluvial silt.

Among the "Tintos", the best-known and most widely-used variety is Tempranillo. Other grapes used include Garnacha Tinta, Graciano, and Mazuelo. A typical blend will consist of approximately 60% Tempranillo and up to 20% Garnacha, with much smaller proportions of Mazuelo and Graciano. Each grape adds a unique component to the wine with Tempranillo contributing the main flavors and aging potential to the wine; Garnache adding body and alcohol; Mazuelo adding seasoning flavors and Graciano adding additional aromas. K. MacNeil "The Wine Bible" pg 418 Workman Publishing 2001 ISBN 1563054345 ]

With Rioja "Blanco", Viura is the prominent grape (also known as Macabeo) and is normally blended with some Malvasía and Garnacha Blanca. In the white wines the Viura contributes mild fruitness, acidity and some aroma to the blend with Garacha blanca adding body and Malvasia adding aroma. "Rosados" are mostly derived from Garnacha grapes. The "international varieties" of Cabernet Sauvignon and Merlot have gained some attention and use through experimental plantings by some bodegas but their use has created wines distinctly different from the typical Rioja.

Some of the most sought after grapes come from the limestone/sandstone based "old vine" vineyards in the Alavesa and Alta regions. The 40 year plus old vines are prized due to their low yields and more concentrated flavors. A unique DO regulation stipulates that the cost of the grapes used to make Rioja must exceed by at least 200% the national average of wine grapes used in all Spanish wines.

Winemaking and styles

A distinct characteristic of Rioja wine is the effect of oak aging. First introduced in the early 18th century by Bordeaux influenced winemakers, the use of oak and the pronounced vanilla flavors in the wines has been a virtual trademark of the region though some modern winemakers are experimenting with making wines less influenced by oak. Originally French oak was used but as the cost of the barrels increased many bodegas began to buy American oak planks and fashion them into barrels at Spanish cooperages in a style more closely resembling the French method. This included hand splitting the wood, rather than sawing, and allowing the planks time to dry and "season" in the outdoors versus drying in the kiln. K. MacNeil "The Wine Bible" pg 416 Workman Publishing 2001 ISBN 1563054345 ] In recent times, more bodegas have begun using French oak and many will age wines in both American and French oak for blending purposes.

In the past, it was not uncommon for some bodegas to age their red wines for 15-20 years or even more before their release. One notable example of this the Marqués de Murrieta which released its 1942 vintage "gran reserva" in 1983 after 41 years of aging. Today most bodegas have shifted their winemaking focus to wines that are ready to drink sooner with the top wines typically aging for 4-8 years prior to release though some traditionalists still age longer. The typical bodega owns anywhere from 10,000 to 40,000 oak barrels. K. MacNeil "The Wine Bible" pg 421 Workman Publishing 2001 ISBN 1563054345 ]

The use of oak in white wine has declined significantly in recent times when before the norm was traditionally 2-5 years in oak. This created slightly oxidized wines with flavors of caramel, coffee, and roasted nuts that did not appeal to a large market of consumers with some of the more negative examples showing characteristics of rubber and petrol flavors. Today the focus of white wine makers has been to enhance the vibrancy and fruit flavors of the wine.

Some winemakers utilize a derivative of carbonic maceration in which whole clusters are placed in large open vats allowed to ferment inside the individual grape berries, without the add of yeasts, for a few days before they are crushed.

In the 1960s, Bodeaga Rioja Santiago developed the first bottled version of the wine punch Sangría, based on Rioja wine, and exhibited it at the 1964 New York World's Fair. An import subsidiary of Pepsi Cola purchased the rights to the wine and began marketing it worldwide. K. MacNeil "The Wine Bible" pg 419 Workman Publishing 2001 ISBN 1563054345 ]

Classification

Rioja red wines are classified into four categories. The first, simply labeled "Rioja," is the youngest, spending less than a year in an oak aging barrel. A "crianza" is wine aged for at least two years, at least one of which was in oak. "Rioja Reserva" is aged for at least three years, of which at least one year is in oak. Finally, "Rioja Gran Reserva" wines have been aged at least two years in oak and three years in bottle. Reserva and Gran Reserva wines are not necessarily produced each year. Also produced are wines in a semi-"crianza" style, those that have had a couple of months oak influence but not enough to be called a full "crianza". The designation of "crianza", "Reserva" etc might not always appear on the front label but may appear on a neck or back label in the form of a stamp designation known as "Consejo".

Wineries

In Spain, wineries are commonly referred to as "bodegas" though this term may also refer to a wine cellar or warehouse. For quite some time, the Rioja wine industry has been dominated by local family vineyards and co-operatives that would buy the grapes and make the wine. Some bodegas would buy fermented wine from the co-op's and age the wine to sell under their own label. In recent times there have been more emphasis on securing vineyard land and making estate bottled wines from the bodegas.

Culture

Like most Spanish wine regions, wine is an integral part of Spanish culture and cuisine. In the town of Haro there is an annual Wine Festival that is noted for its "Batalla de Vino" where participants conduct a food fight of sorts with wine. [A. Bennett " [http://www.telegraph.co.uk/travel/main.jhtml?xml=/travel/2006/05/03/etrioja03.xml Grapes of mirth] " UK Telegraph March 5th, 2005]

External links

* [http://www.riojawine.com/ Consejo Regulador DOC Rioja]
* [http://www.wineontheweb.com/vintage/rioja/rioja.html Rioja vintage chart]
* [http://www.festivalpig.com/Batalla-Del-Vino.html Batalla del Vino]
* [http://wines.musthave.tk/search.php?q=rioja List of Rioja wines]
* [http://catavino.net/rioja Rioja Tasting Notes and Bodega Profiles]

References